• High Pressure Processing (HPP) is a cold pasteurization technique by which products, already sealed in final packaging, are introduced into a vessel and subjected to a high level of isotactic pressure (43,50087,022 psi) transmitted by water
  • HPP retains FOOD quality and maintains nutrients without additives
  • Unique Processing—most processed FOOD today are heat treated or use artificial gases to prolong shelf life. HPP eliminates the need to heat treat product and therefore all nutrients are retained and FOOD quality is natural and fresh
  • Used to extend the refrigerated shelf life of products and to eliminate the risk of various FOOD-borne pathogens such as Escherichia coli, Salmonella and Listeria
  • Using Hiperbaric 525’s, we have the largest & most productive HPP system in the world
  • All products processed in a facility that has the highest standards of food safety and is BRC A grade, USDA fresh and cooked and Organic certified.